Lemon Herb Roasted Chicken with Asparagus and New Potatoes

Name: Lemon Herb Roasted Chicken with Asparagus and New Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 1.5 kg Whole chicken, cut into 8 pieces; 500g New potatoes, halved or quartered if large; 450g Asparagus, trimmed; 1 Lemon, thinly sliced; 1/4 cup Olive oil; 2 tbsp Fresh rosemary, chopped; 2 tbsp Fresh thyme, chopped; 4 cloves Garlic, minced; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Fresh parsley, chopped (for garnish)

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This classic spring roast combines succulent chicken pieces with seasonal vegetables for a complete and satisfying meal. Marinated in a zesty lemon-herb mixture, the chicken becomes incredibly tender and juicy, while the asparagus and new potatoes roast alongside, absorbing all the delicious flavors. It's a perfect one-pan meal for a family dinner or a delightful gathering, celebrating the fresh produce of spring.

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Lemon Herb Roasted Chicken with Asparagus and New Potatoes

Prep Time20 min

Cook Time50 min

Servings4-6 servings

DifficultyEasy

Equipment

Large mixing bowlLarge roasting pan or baking sheet

Instructions

1
Preheat your oven to 200°C (400°F). In a large bowl, combine the olive oil, rosemary, thyme, minced garlic, salt, and black pepper. Add the chicken pieces and toss to coat thoroughly. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Arrange the marinated chicken pieces in a single layer on a large roasting pan or baking sheet. Scatter the new potatoes around the chicken. Place some lemon slices over and around the chicken and potatoes.
3
Roast for 25 minutes. Then, remove the pan from the oven, carefully add the trimmed asparagus spears to the pan, tossing them gently with the pan juices and potatoes. Ensure the asparagus is in a single layer for even cooking.
4
Return the pan to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F), the potatoes are tender, and the asparagus is bright green and slightly tender-crisp.
5
Once cooked, remove the pan from the oven. Let the chicken rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and serve directly from the pan or transfer to a large platter.

Nutrition

Calories550 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use boneless chicken?

Yes, you can use boneless, skinless chicken thighs or breasts, but cooking time will be reduced. Adjust cooking to about 20-25 minutes initially, then add vegetables and roast for another 15-20 minutes, or until chicken reaches an internal temperature of 74°C (165°F).

What if I don't have fresh herbs?

While fresh herbs offer the best flavor, you can substitute dried herbs. Use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme in place of the fresh amounts. Dried herbs are more concentrated, so use less.

How can I make the potatoes crispier?

For crispier potatoes, ensure they are cut into similar-sized pieces and not overcrowded on the baking sheet. You can also parboil them for 5-7 minutes before tossing with the chicken and oil, then pat them completely dry to encourage a crispier exterior.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.